Raspberry Lemonade Cupcakes

DSC_6393_2.jpgIt’s really starting to warm up in San Diego these days so I was feeling the need to make some summery cupcakes (because isn’t that the logical thing to do when it starts to get hot outside?). It’s getting so warm that I am actually attending a pool party later this week. A pool party in March seems absurd, but I am pretty darn excited about it. At least I am no longer in Texas where peoples’ faces frequently melt off during the summer. 

Moving on, one of my favourite summer drinks is raspberry lemonade! You know the simply lemonade brand that you can find in the grocery store? Well if you don’t, you are missing out on one delicious beverage. I was planning on coming up with some sort of lemon or raspberry cupcake this weekend based on suggestions from people at work, but it wasn’t until I got to the store and saw that raspberry lemonade shining like a beacon from the juice aisle that I knew what I was going to do. 

I made this recipe up from scratch, just sort of going off of other cupcakes that I have made in the past so there were bound to be mistakes the first time around. The biggest thing I did wrong was that I should have doubled the amount of sugar. It worked out in the end because I added a filling and several inches of icing on top so there is more than enough to make up for the lack of sweetness in the actual cake. All things considered, I think these cupcakes turned out fantastic, and there were worse things that could have happened. The cake was perfectly moist and chewy, and I added some pureed raspberries to my regular buttercream recipe to get the possibly the best frosting I have ever made.

The filling is just plain ol’ lemon curd so you really can’t go wrong. I took the cheater’s route and just bought a jar of lemon curd from the store. I have made it myself in the past and found that it tastes just about the same as the store bought version, and I sometimes have problems getting it to set properly so I am a fan of just buying it. From start to finish, these only took about 2 hours to make (and 1 hour of that time was just waiting for the cupcakes to cool).
DSC_6396_2.jpgRaspberry Lemonade Cupcakes
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup butter (2 sticks)
2 cups sugar (I used 1, and it ended up balancing out alright with the icing and the filling but 2 would be better)
6 eggs
1 1/4 cups sour cream
1/2 cup raspberry lemonade (just use regular lemonade if you can’t find the raspberry kind)
Zest of 3 lemons
1 jar lemon curd

Preheat oven to 350 degrees F.

Combine the dry ingredients in a bowl and set aside.

Cream the butter and sugar together until smooth and fluffy.

Add the eggs, one at a time, beating after each addition until smooth.
DSC_6316_2.jpgStir in the flour. Add the sour cream and beat until smooth.
DSC_6318_2.jpgAdd the raspberry lemonade and the lemon zest and mix until your cake batter is smooth.
DSC_6328_2.jpgLine 2 cupcake trays with paper liners (I like the ColorCups cupcake liners because they stay bright when you bake them).

Fill each paper up about 3/4 of the way with the batter and bake for 20 minutes or until a toothpick comes out clean.
DSC_6343_2.jpgLet the cupcakes cool completely before  adding the filling and icing. Hollow out a small hole in each cupcake using a pairing knife or a spoon.
DSC_6350_2.jpgUse a spoon or a piping bag (easier with the bag) to fill each cupcake with about 1 teaspoon of lemon curd. Unfortunately, I forgot to take photos of the filling part of this, but you can just google how to fill a cupcake and find step by step photos on a lot of different sites.
DSC_6364_2.jpgRaspberry Buttercream
1 1/2 cup butter (3 sticks)
4 cups icing sugar (more or less depending on what consistency you want your frosting to be)
1 cup raspberries
1 teaspoon vanilla

Puree the raspberries in a food processor or blender. Strain to remove most of the seeds.

Combine the butter, 3 Tablespoons of raspberry puree, the icing sugar and the vanilla with an electric mixer until smooth. Add more icing sugar if the frosting is too thin or add more of the puree if it is too thick.

Pipe icing onto each cupcake.

Raspberry Lemonade Cupcakes
Lemon cupcakes with lemon curd frosting and raspberry buttercream frosting
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 3 cups flour
  2. 1 Tablespoon baking powder
  3. 1 teaspoon salt
  4. 1 cup butter (2 sticks)
  5. 2 cups sugar (I used 1, and it ended up balancing out alright with the icing and the filling but 2 would be better)
  6. 6 eggs
  7. 1 1/4 cups sour cream
  8. 1/2 cup raspberry lemonade (just use regular lemonade if you can't find the raspberry kind)
  9. Zest of 3 lemons
  10. 1 jar lemon curd
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the dry ingredients in a bowl and set aside.
  3. Cream the butter and sugar together until smooth and fluffy.
  4. Add the eggs, one at a time, beating after each addition until smooth.
  5. Stir in the flour. Add the sour cream and beat until smooth.
  6. Add the raspberry lemonade and the lemon zest and mix until your cake batter is smooth.
  7. Line 2 cupcake trays with paper liners (I like the ColorCups cupcake liners because they stay bright when you bake them).
  8. Fill each paper up about 3/4 of the way with the batter and bake for 20 minutes or until a toothpick comes out clean.
  9. Let the cupcakes cool completely before adding the filling and icing. Hollow out a small hole in each cupcake using a pairing knife or a spoon.
  10. Use a spoon or a piping bag (easier with the bag) to fill each cupcake with about 1 teaspoon of lemon curd.
PheNOMenal http://phenomenalphoods.com/
Raspberry Buttercream
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Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. Raspberry Buttercream
  2. 1 1/2 cup butter (3 sticks)
  3. 4 cups icing sugar (more or less depending on what consistency you want your frosting to be)
  4. 1 cup raspberries
  5. 1 teaspoon vanilla
Instructions
  1. Puree the raspberries in a food processor or blender. Strain to remove most of the seeds.
  2. Combine the butter, 3 Tablespoons of raspberry puree, the icing sugar and the vanilla with an electric mixer until smooth. Add more icing sugar if the frosting is too thin or add more of the puree if it is too thick.
  3. Pipe icing onto each cupcake.
PheNOMenal http://phenomenalphoods.com/

2 Responses to Raspberry Lemonade Cupcakes

  1. Quinnie says:

    My face melted off yesterday and it’s only March

  2. Laura says:

    As I was writing that sentence earlier today I thought to myself, “Laura is probably going comment on this and say something about her face melting off”.

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